DINNER
To Begin
| Chesapeake Bay Soft Shell Crab Pork Belly, Tamari, Shishito, Ramps, Togarashi |
18 |
| Roasted Maitake Mushroom Salad Mushroom Duxelle, Spring Onion, Ontario Ramp & Stinging Nettle |
24 |
| Roasted Garlic & Parsley Agnolotti Rapini, Charred Shishito Peppers & Almonds |
20 |
| Victor’s Foie Gras Parfait Lennox Farms Rhubarb Confit, Black Truffle Coulis, Walnut Crumble |
22 |
| Ontario Rainbow Trout Tartar Caramelized Cucumber, Caraway, Crème Fraiche & Dill Pickle |
20 |
Main Courses
| Spring Chinook Salmon, Columbia River, B.C. Roasted Endive, Confit Kumquat, White Bean Purée & Juniper Berry |
39 |
| Halibut, Haida Gwaii, B.C. Chorizo, Braised Kale, Black Garlic & Charred Persimmon |
38 |
| Cumbrae Farms Rabbit Saddle, Ontario Flieschnacka, Glazed Heirloom Carrots, Ramps & Mustard Greens |
40 |
| Roasted Lamb, Ontario Rack, Shoulder & Merguez, Sweetbreads Romaine, Truffle, Garlic & Pea Ricotta Tortellini |
47 |
For the Table
| Splendido Yukon Gold Potato Frites Malt Vinegar Mayonnaise | 8 |
| Roasted Wild Mushrooms | 10 |
| Glazed Ontario Green Asparagus | 8 |
Spring Tasting Menu
Week of May 8th to 12th
Snacks
Razor Clam Salad
Smoked Rocky Point Oyster
Menu
Victor’s Foie Gras Parfait
Lennox Farms Rhubarb Confit, Black Truffle Coulis, Walnut Crumble
Moscato d’Asti DOCG, 2010, Deltetto,
Piemonte, Italy
~
Poached Nova Scotia Lobster
Chawanmushi, Goji Berry & Kombu
Viognier, 2010, Jaffurs,
Santa Barbara County, California
~
Halibut & Calamari
Baby Artichoke, Basil Seeds & Swiss Chard
Chenin Blanc, 2010, Sec, Le Haut-Lieu,
Domaine Huet, Vouvray, Loire Valley
~
Chesapeake Bay Soft Shell Crab & Pork Belly
Tamari, Shishito, Ramps, Togarashi
Pinot Gris, 2009, Vieilles Vignes,
Domaine Zind-Humbrecht, Alsace
~
Niagara Concord Grape Sorbet
Ricotta, Pistachio & Lemon Thyme
~
Maple Syrup
Smoked Burnt Ice Cream, Shortbread,
Almond & Cotton Candy
Commandaria, St. Nicholas, Limassol, Cyprus
Menu 125
Wine Pairing 75
Today From the Kitchen
|
Nipissing Quail Ballontine, Ontario Quail Egg, Poached Quince & Ontario Ramps | 22 |
|
65 Day Dry Aged Cumbrae Farms Rib Cap Smoked Brisket, Roasted Baby Artichoke Swiss Chard, Bone Marrow Barbajuan | 45 |
| Please inform your server of any food allergies |
Chef: VICTOR BARRY
Chef de Cuisine: PATRICK KRISS
[Download our Menu in PDF Format]
